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Effortless Homemade Chicken Noodle Soup in 20 Minutes




 

20 MIN CHICKEN NOODLE SOUP



Don’t get me wrong, I love a from scratch chicken noodle soup recipe but when you have kids hanging all over your legs and not a lot of time, this is the ticket. It comes together so easy and does NOT skimp on flavor (thank you @betterthanbouillon).

 

INGREDIENTS:


1 cup onion, diced

1 cup carrot, diced

1 cup celery, diced  (OR 1 jar of mirepoix from Trader joes!!)

2 cloves of garlic, minced (OR 1 cube frozen garlic from TJs)

½ tsp fresh thyme (I only had dried so this works too)

Salt and pepper

8 cups chicken broth

1 tsp better than bouillon (chicken flavor)

2 cups egg noodles, or noodles of choice

2 bay leaves

2 cups shredded rotisserie chicken

1 tbsp apple cider vinegar (lemon juice works too)

Fresh dill and parsley for topping (optional but I think the Dill takes it over the top!!)

 

DIRECTIONS:


1.       Heat olive oil in heavy soup pot of medium high heat. Add mirepoix (veggies) and saute until tender.

2.       Add minced garlic, thyme and salt and pepper. Cook until fragrant.

3.       Add chicken broth, bouillon, and bay leaves. Stir well to incorporate. Add egg noodles. Bring to a boil and cook until egg noodles are al dente (See package). Approx. 8-10 min. Reduce heat to medium low.

4.       Add rotisserie chicken, vinegar. Cook uncovered for another 10 min. Remove bay leaves.

5.       Ladle into bowls and top with fresh herbs!!

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